This creamy Chicken Stroganoff is a comforting weeknight dinner that comes together in under 40 minutes.
Packed with lean protein from chicken and fiber-rich mushrooms, it delivers a satisfying, nutrient-dense meal.
With wholesome egg noodles and a luscious sour cream sauce, it’s quick, easy, and perfect for meal prep or family dinners, offering a balanced blend of good fats and low saturated fat.
30-Minute Creamy Chicken Stroganoff
Equipment
- 1 large skillet (10-12 inches)
- 1 Mixing Bowl
- 1 wooden spoon or silicone spatula
- 1 Whisk
- 1 Cutting board
- 1 Chef’s knife
- 1 measuring cup and spoons
Ingredients
For the Chicken:
- 2 tablespoons olive oil divided
- 1 pound chicken breasts cut into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
For the Stroganoff Sauce:
- 2 cups cremini mushrooms sliced
- 1 shallot minced
- 1 small onion chopped
- 3 cloves garlic minced
- 2 tablespoons white wine optional
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon fresh thyme leaves
- 1 pound egg noodles cooked and drained
- ⅓ cup sour cream plus extra for garnish
- Fresh parsley chopped (optional)
Instructions
- Prepare the Chicken: Begin by placing the chicken breasts on a clean cutting board and cutting them into 1-inch bite-sized pieces. Transfer the chicken into a mixing bowl and season evenly with garlic powder, onion powder, paprika, cayenne pepper, and half of the salt and black pepper. Use a spoon or your hands to gently toss the chicken until every piece is fully coated with the seasoning. This ensures that each bite is flavorful and evenly spiced.
- Heat the Skillet: Take a large skillet, ideally 10-12 inches, and place it over medium-high heat. Add 1 tablespoon of olive oil and allow it to heat until it shimmers but does not smoke.The oil should be hot enough to give the chicken a nice sear, which locks in juices and builds the foundational flavor of the dish.
- Sear the Chicken: Carefully place the seasoned chicken pieces into the hot skillet in a single layer, making sure not to overcrowd the pan. Overcrowding can cause the chicken to steam rather than sear. Cook for 2-5 minutes on each side until golden brown.At this stage, the chicken does not need to be fully cooked through; it will finish cooking later in the sauce. Once browned, transfer the chicken to a plate and set aside. Repeat this process for any remaining chicken, adding a little more oil if necessary.
- Sauté the Mushrooms: Add the remaining 1 tablespoon of olive oil to the same skillet. Once hot, add the sliced cremini mushrooms in a single layer. Let them cook undisturbed for a couple of minutes to allow a rich, caramelized color to develop, then stir occasionally for about 4 minutes until they are tender and golden brown. This step intensifies their earthy flavor and forms the base of the stroganoff sauce.
- Cook the Aromatics: To the mushrooms, add the minced shallot, chopped onion, and minced garlic. Stir gently and cook for 2-3 minutes until the vegetables become soft and translucent. The aromatics release their natural sweetness and create a depth of flavor that balances the richness of the sauce.
- Deglaze the Pan: If using, pour in 2 tablespoons of white wine. Stir and allow it to simmer for about 1 minute, scraping the bottom of the pan to release any flavorful browned bits left from the chicken and mushrooms. This step enhances the sauce with a subtle tang and depth of flavor.
- Make the Roux: Reduce the heat slightly and add 4 tablespoons of butter to the skillet. Once melted, sprinkle in 4 tablespoons of all-purpose flour. Stir constantly with a whisk or wooden spoon to combine. Cook the mixture for 1-2 minutes to eliminate the raw flour taste. This creates a roux, which will thicken the sauce and give it a smooth, velvety texture.
- Create the Sauce: Gradually pour in 2 cups of low-sodium chicken broth while whisking continuously. This prevents lumps and ensures a silky sauce. Stir in 1 tablespoon of Worcestershire sauce, ½ teaspoon of fresh thyme leaves, and the remaining salt and black pepper. Bring the sauce to a gentle simmer, letting it thicken for 3-5 minutes. The sauce should coat the back of a spoon and have a creamy consistency without being too thick or watery.
- Incorporate the Chicken: Return the browned chicken to the skillet, nestling it into the sauce. Reduce the heat to medium-low and cook for an additional 5-8 minutes, allowing the chicken to finish cooking while absorbing the flavors of the sauce. Stir occasionally to ensure the sauce evenly coats the chicken pieces.
- Add Noodles and Sour Cream: Add the cooked and drained egg noodles directly to the skillet. Pour in ⅓ cup of sour cream and gently fold everything together until the noodles and chicken are fully coated in the creamy sauce. Allow the mixture to cook for 2 more minutes, stirring occasionally, until heated through. Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish and Serve: Transfer the Chicken Stroganoff to serving plates or a large serving dish. Sprinkle freshly chopped parsley over the top for a burst of color and fresh flavor. Serve immediately while hot, with extra sour cream on the side if desired. This dish pairs wonderfully with a simple green salad or steamed vegetables for a complete, balanced meal.
Notes
- Use boneless, skinless chicken breasts for quick cooking and lean protein.
- For a richer flavor, try adding a splash of white wine while deglazing the pan.
- Cremini mushrooms provide an earthy depth, but baby bella or button mushrooms work as well.
- Whole wheat egg noodles add fiber and a slightly nutty flavor; regular noodles are fine if preferred.
- Sour cream should be added at the end of cooking to prevent curdling and maintain a creamy texture.
- The dish can be made ahead by preparing the sauce and chicken separately from the noodles.
- Adjust seasoning gradually, especially cayenne and paprika, to suit your spice preference.
- Leftovers store well and can be reheated gently on the stovetop or in the microwave.
Chef’s Secrets for Perfect Stroganoff
Creating the ultimate Chicken Stroganoff lies in building layers of flavor.
Begin by properly seasoning and browning the chicken; this locks in juices and forms the foundation of taste.
Sauté mushrooms until golden brown rather than steaming them—they add a natural umami depth.
When making the roux, whisk constantly to avoid lumps, and add broth gradually for a smooth sauce.
Finish with sour cream off the heat to maintain its creamy texture.
For extra flair, a pinch of smoked paprika or a few drops of Dijon mustard can subtly elevate the dish.
Serving Suggestions for Family Meals
Chicken Stroganoff is versatile and pairs beautifully with a variety of sides.
Serve it over classic egg noodles, or for a lower-carb option, use zucchini noodles or cauliflower rice.
A side of roasted vegetables, such as asparagus, green beans, or carrots, adds color, nutrients, and crunch.
For a complete meal, consider a simple green salad dressed with a light vinaigrette.
Garnish with fresh parsley or chives to brighten the plate and balance the creamy richness of the stroganoff.
Storage Tips for Later Use
Chicken Stroganoff keeps well in both the fridge and freezer.
Store leftovers in airtight containers for 3-4 days in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to preserve creaminess.
For freezer storage, prepare the sauce and chicken but skip the noodles. Freeze in a labeled container for up to 3 months.
Thaw in the refrigerator overnight and cook noodles fresh when ready to serve.
This approach prevents soggy pasta and keeps the dish tasting fresh.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs are slightly fattier and more tender, which can result in an even richer stroganoff. Adjust cooking time slightly to ensure they are fully cooked.
2. Can this recipe be made gluten-free?
Absolutely. Substitute all-purpose flour with a gluten-free flour blend or cornstarch for the roux, and use gluten-free noodles to maintain texture and flavor.
3. Can I make this dish ahead of time?
Yes. You can prepare the chicken and sauce in advance and refrigerate for up to 2 days. Add noodles just before serving to maintain the best texture.
4. How do I prevent sour cream from curdling?
Always stir sour cream into the sauce at the very end of cooking and avoid bringing it to a full boil. Gentle heat keeps it creamy and smooth.
5. What are some good wine alternatives?
If you prefer not to use wine, chicken broth or a splash of apple cider vinegar works well to deglaze the pan and add a subtle tang without affecting the overall flavor balance.
